Relation between textural attributes and surface leachate structural and compositional characteristics of cooked rice

The cooking method features controlling eating quality of cooked rice: An explanation from the view of starch structure in leachate and morphological characteristics

(2022) Mingyo Ha et al.   FOOD RESEARCH INTERNATIONAL

Effects of the degree of milling on starch leaching characteristics and its relation to rice stickiness

(2021) Hongyan Li et al.   JOURNAL OF CEREAL SCIENCE

Effect of molecular structure on phase transition behavior of rice starch with different amylose contents

(2021) Duyun Jeong et al.   CARBOHYDRATE POLYMERS

Differences in starch structural and physicochemical properties and texture characteristics of cooked rice between the main crop and ratoon rice

(2021) Fei Deng et al.   FOOD HYDROCOLLOIDS

Investigation on molecular and morphology changes of protein and starch in rice kernel during cooking

(2020) Ling Zhu et al.   FOOD CHEMISTRY

Effect of structure evolution of starch in rice on the textural formation of cooked rice

(2020) Ling Zhu et al.   FOOD CHEMISTRY

Autoclaved rice: the textural property and its relation to starch leaching and the molecular structure of leached starch

(2019) Hongyan Li et al.   FOOD CHEMISTRY

A starch molecular basis for aging-induced changes in pasting and textural properties of waxy rice

(2019) Peng Wu et al.   FOOD CHEMISTRY

Molecular causes for the effect of cooking methods on rice stickiness: A mechanism explanation from the view of starch leaching

(2019) Hongyan Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Investigation of water migration and its impacts on eating qualities of black rice during cooking process

(2019) Xu Chen et al.   JOURNAL OF CEREAL SCIENCE

Effect of moisture transfer on texture uniformity of cooked rice after heat preservation with electric rice cooker

(2019) Qingxia Zhang et al.   JOURNAL OF CEREAL SCIENCE

Effect of increased pressure on the coated layer profile of steamed rice

(2019) Danping Xu et al.   FOOD CHEMISTRY

Starch molecular structure: The basis for an improved understanding of cooked rice texture

(2018) Hongyan Li et al.   CARBOHYDRATE POLYMERS

How amylose molecular fine structure of rice starch affects functional properties

(2018) Keyu Tao et al.   CARBOHYDRATE POLYMERS

Understanding Starch Structure: Recent Progress

(2017) Eric Bertoft   Agronomy-Basel

Variation in cooking and eating quality traits in Japanese rice germplasm accessions

(2016) Kiyosumi Hori et al.   BREEDING SCIENCE

Relationships between amylopectin molecular structures and functional properties of different-sized fractions of normal and high-amylose maize starches

(2016) Lingshang Lin et al.   FOOD HYDROCOLLOIDS

The role of entanglement concentration on the hydrodynamic properties of potato and sweet potato starches

(2016) Li Guo et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Chemometric analysis of cooked rice texture in relation to starch fine structure and leaching characteristics

(2010) James Patindol et al.   STARCH-STARKE

Optimization of instant jasmine rice process and its physicochemical properties

(2009) Waraporn Prasert et al.   JOURNAL OF FOOD ENGINEERING